Moghul Chicken Dilruba Recipe

Moghul Chicken Dilruba Recipe

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45 juta s/d 2.5 milyar listing 2017
Moghul Chicken Dilruba Recipe Moghul Chicken Dilruba Recipe This rich, spicy-sweet chicken dish from northwestern India has distinct Moghul influences. “Dilruba” means sweetheart. The Moghuls controlled most of India from 1526 until 1839, leaving behind some of India’s most famous architecture, including the Taj Mahal. The Moghul emperors loved to eat, and twenty-course meals were common in the royal courts. Not surprisingly, Moghul rule had a greater influence on Punjabi cuisine than that of any other conqueror. Ingredients : 2 medium onions, peeled 2 tablespoons (30 mL) chopped fresh ginger 6 tablespoons (90 mL) butter or vegetable oil 1 (3-4 pound [1.36-1.82 kg]) chicken, skin removed, cut into small serving pieces 1 cup (236 mL) plain yogurt 1/4 cup (59 mL) raw almonds 1/4 cup (59 mL) raw walnuts 1/4 cup (59 mL) melon, pumpkin, or squash seeds (optional) 1 cup (236 mL) milk 2 tablespoons (30 mL) garam masala 1 teaspoon (5 mL) ground turmeric 2 or 3 fresh green cayenne peppers, minced (or substitute any small, hot chiles such as serranos or jalapeños) Salt, to taste Ground cayenne, to taste A few strands whole saffron, soaked in 2 tablespoons (30 mL) warm milk Minced cilantro for garnish Whole almonds for garnish Whole cashews for garnish Method : In a blender or food processor, combine the onions and ginger and process to a smooth paste (about the consistency of applesauce). In a heavy, deep skillet heat the butter or oil over medium heat. Add the onion mixture and gently brown, stirring often. Add the chicken and yogurt. Mix well and cook until the mixture becomes rather dry and the chicken begins to brown, about 10 minutes. Grind the almonds, walnuts, and melon seeds, if using, until quite fine. Stir them into the milk. Add this mixture to the chicken along with the garam masala, turmeric, chiles, salt, and cayenne. Cook, stirring often, until the chicken is very tender and the sauce is very thick (about 10 to 15 minutes). Stir in the saffron and milk mixture and cook for 1 to 2 minutes longer. Garnish with the cilantro and nuts and serve hot.
Moghul Chicken Dilruba Recipe

Moghul Chicken Dilruba Recipe

Yield : 4 servings Heat Scale : Medium This rich, spicy-sweet chicken dish from northwestern India has distinct Moghul influences. “Dilruba” means sweetheart. The Moghuls controlled most of India from 1526 until 1839, leaving behind some of India’s most famous architecture, including the Taj Mahal. The Moghul emperors loved to eat, and twenty-course meals were common in the royal courts. Not surprisingly, Moghul rule had a greater influence on Punjabi cuisine than that of any other conqueror. Ingredients :
  • 2 medium onions, peeled
  • 2 tablespoons (30 mL) chopped fresh ginger
  • 6 tablespoons (90 mL) butter or vegetable oil
  • 1 (3-4 pound [1.36-1.82 kg]) chicken, skin removed, cut into small serving pieces
  • 1 cup (236 mL) plain yogurt
  • 1/4 cup (59 mL) raw almonds
  • 1/4 cup (59 mL) raw walnuts
  • 1/4 cup (59 mL) melon, pumpkin, or squash seeds (optional)
  • 1 cup (236 mL) milk
  • 2 tablespoons (30 mL) garam masala
  • 1 teaspoon (5 mL) ground turmeric
  • 2 or 3 fresh green cayenne peppers, minced (or substitute any small, hot chiles such as serranos or jalapeños)
  • Salt, to taste
  • Ground cayenne, to taste
  • A few strands whole saffron, soaked in 2 tablespoons (30 mL) warm milk
  • Minced cilantro for garnish
  • Whole almonds for garnish
  • Whole cashews for garnish
Method :
  1. In a blender or food processor, combine the onions and ginger and process to a smooth paste (about the consistency of applesauce). In a heavy, deep skillet heat the butter or oil over medium heat. Add the onion mixture and gently brown, stirring often.
  2. Add the chicken and yogurt. Mix well and cook until the mixture becomes rather dry and the chicken begins to brown, about 10 minutes.
  3. Grind the almonds, walnuts, and melon seeds, if using, until quite fine. Stir them into the milk. Add this mixture to the chicken along with the garam masala, turmeric, chiles, salt, and cayenne.
  4. Cook, stirring often, until the chicken is very tender and the sauce is very thick (about 10 to 15 minutes). Stir in the saffron and milk mixture and cook for 1 to 2 minutes longer.
  5. Garnish with the cilantro and nuts and serve hot.
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Saturday, 18 November 2017

Moghul Chicken Dilruba Recipe

Article Categories : India Recipes, Recipes

Moghul Chicken Dilruba Recipe

Moghul Chicken Dilruba Recipe

Yield : 4 servings
Heat Scale : Medium

This rich, spicy-sweet chicken dish from northwestern India has distinct Moghul influences. “Dilruba” means sweetheart. The Moghuls controlled most of India from 1526 until 1839, leaving behind some of India’s most famous architecture, including the Taj Mahal. The Moghul emperors loved to eat, and twenty-course meals were common in the royal courts. Not surprisingly, Moghul rule had a greater influence on Punjabi cuisine than that of any other conqueror.

Ingredients :

  • 2 medium onions, peeled
  • 2 tablespoons (30 mL) chopped fresh ginger
  • 6 tablespoons (90 mL) butter or vegetable oil
  • 1 (3-4 pound [1.36-1.82 kg]) chicken, skin removed, cut into small serving pieces
  • 1 cup (236 mL) plain yogurt
  • 1/4 cup (59 mL) raw almonds
  • 1/4 cup (59 mL) raw walnuts
  • 1/4 cup (59 mL) melon, pumpkin, or squash seeds (optional)
  • 1 cup (236 mL) milk
  • 2 tablespoons (30 mL) garam masala
  • 1 teaspoon (5 mL) ground turmeric
  • 2 or 3 fresh green cayenne peppers, minced (or substitute any small, hot chiles such as serranos or jalapeños)
  • Salt, to taste
  • Ground cayenne, to taste
  • A few strands whole saffron, soaked in 2 tablespoons (30 mL) warm milk
  • Minced cilantro for garnish
  • Whole almonds for garnish
  • Whole cashews for garnish

Method :

  1. In a blender or food processor, combine the onions and ginger and process to a smooth paste (about the consistency of applesauce). In a heavy, deep skillet heat the butter or oil over medium heat. Add the onion mixture and gently brown, stirring often.
  2. Add the chicken and yogurt. Mix well and cook until the mixture becomes rather dry and the chicken begins to brown, about 10 minutes.
  3. Grind the almonds, walnuts, and melon seeds, if using, until quite fine. Stir them into the milk. Add this mixture to the chicken along with the garam masala, turmeric, chiles, salt, and cayenne.
  4. Cook, stirring often, until the chicken is very tender and the sauce is very thick (about 10 to 15 minutes). Stir in the saffron and milk mixture and cook for 1 to 2 minutes longer.
  5. Garnish with the cilantro and nuts and serve hot.